Ingredients:
|
Directions:
Melt butter in large skillet or Dutch oven, add onion and celery, and sauté until onion is transparent. Place bread cubes, parsley, poultry seasoning, and pepper in large bowl and toss to combine. Add to onion mixture and toss to brown bread cubes lightly. Place bouillion in 1-cup glass measure, add water, and stir to dissolve. Sprinkle over bread mixture, stirring lightly.
Stuff loosely into neck and breast cavities of bird and truss bird. As an alternative, place stuffing in casserole, cover, and bake with turkey or chicken during last 45 minutes of cooking.
Variations:
Herb Stuffing: Add 1 of following to bread cubes: 2 tsp rubbed sage, 2 tsp ground thyme, or 2 tsp ground marjoram.
Chestnut Stuffing: Wash ½ pound chestnuts and cut slits on both sides of shells. Bake in 500 degree oven 15 minutes. Cool. Remove shells and skin from nuts and place nuts in salted water. Cover and boil 20 minutes. Drain and finely chop. If preferred, use canned chestnuts, drained and chopped. Toss with bread cubes.
Oyster Stuffing: Cook ½ to 1 pint small or medium-size oysters in oyster liquor until the edges of oysters curl. Drain and chop or leave whole as preferred. Toss with bread cubes. |
|